Poblano Chicken Quesadillas Chipotle Crema (Print Version)
# Ingredients:
→ Quesadilla Base
01 -
11⁄2 pounds boneless skinless chicken thighs
02 -
2 tablespoons olive oil
03 -
Large flour tortillas
04 -
2 cups shredded Monterrey jack cheese
→ Seasonings & Vegetables
05 -
11⁄2 teaspoons chili powder
06 -
1 teaspoon ground cumin
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon salt
09 -
1⁄2 teaspoon black pepper
10 -
2 garlic cloves, minced
11 -
1 small white onion, thinly sliced
12 -
2 poblano peppers, deseeded and diced
→ Chipotle Crema
13 -
1⁄2 cup sour cream
14 -
11⁄2 tablespoons fresh lime juice
15 -
1⁄2 tablespoon sauce from canned chipotle peppers in adobo
16 -
1⁄2 teaspoon salt
# Instructions:
01 -
In a small bowl, whisk together sour cream, lime juice, chipotle adobo sauce, and salt until smooth. Set aside to let flavors meld while preparing the rest of the dish.
02 -
Preheat oven to 400°F. In a large bowl, toss chicken thighs with olive oil, all seasonings, garlic, poblanos, and onions until well coated. Transfer to a prepared baking dish, spreading everything evenly. Bake for 20-22 minutes until chicken reaches 165°F internally.
03 -
Once cooked, use two forks to shred the chicken. Mix it with the roasted vegetables in the baking dish to combine all the flavors.
04 -
Heat a large skillet over medium-high heat. Place a tortilla in the pan, layer with cheese, poblano chicken mixture, and more cheese. Top with another tortilla. Cook until golden brown and crispy on both sides, about 2-3 minutes per side.
05 -
Cut quesadillas into wedges and serve immediately with the chipotle crema and fresh cilantro if desired.
# Notes:
01 -
For extra crispy quesadillas, brush the outside of tortillas with a little oil
02 -
Make the crema up to 24 hours in advance for better flavor
03 -
Leftover chicken filling can be stored for up to 3 days